We have some great recipes for stuffed peppers (and more coming up in the near future), but we wanted to do something on a smaller and simpler scale. These peppers have a delicious and mild feta stuffing along with wonderfully flavored bread crumbs. It is a simple and light dish but can carry its own weight with some main course plates. Try it today and kali oreksi!
These simple peppers will give you a satisfying main course vibe!
Serves: 6 | Difficulty: Easy
Ingredients:
- 6 one inch-thick slices day-old French bread, crust removed
- 3 tablespoons olive oil
- 3 grated garlic cloves
- 3 tablespoons chopped parsley
- teaspoons chopped thyme
- 1 teaspoon chopped rosemary
- 1 ounce grated Parmesan
- 6 small sweet peppers (about a pound)
- 6 ounces mild feta cheese (we prefer a strong feta but for a more universal appeal we listed mild)
- salt & pepper to taste
Steps:
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Heat oven to 350° degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
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Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
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Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.